| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a noodle quality improver and a process for producing noodles having moderate hardness, elasticity (viscoelasticity) and firmness but smooth texture that slips down the throat and being less liable to softening in hot water or at boiling without deteriorating their taste, and to provide noodles such as those eaten as soon as they are cooked, cooked noodles, non-fried instant noodles (LL type noodles), frozen noodles and instant noodles that retain such texture at their production or after storage. <P>SOLUTION: In the process, a water-dispersible complex containing a fine cellulose is added either alone or with an existing noodle-quality modifier to provide the noodles retaining their texture. <P>COPYRIGHT: (C)2004,JPO |
